Recipies
Cappuccino of Foie Gras, gingerbread and chestnuts
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15 min
Easy
2
Ingredients
Whole Duck Foie Gras
2 slices of Gingerbread
8 cooked chestnuts
150ml chicken stock
200ml liquid cream
salt and pepper
Instructions
1
Toast the gingerbread slices and then cut into cubes.
2
Heat a little chicken stock with the cream.
3
Add 6 crumbled chestnuts and cook for 5 minutes.
4
Then add the Edouard ARTZNER Foie Gras and let it melt.
5
Blend and serve with the gingerbread and remaining crumbled chestnuts.
Chef's tip: prepare the cappuccino the day before and chill it in the fridge to make it a little thicker.
Do you like the Cappuccino concept? ☕ Go and try this new recipe concocted by our dear Sarah Quaranta (social networks: @sarahtatouilledanssacuisine)
A real treat!